July 05, 2006
Summertime!
HOO-YAH, Y’all...it’s time to Barbecue!!!
Well, Summer is finally here and America’s favorite outdoor sport is taking off like fireworks on the Fourth of July....so, let’s get a-grillin’!!!
CHIPOTLE GRILLED CHICKEN with PINEAPPLE
INGREDIENTS:
* 1 (12 ounce) bottle Lawry's Baja Chipotle Marinade With Lime Juice
* 2 pounds boneless, skinless chicken breast halves
* 1 (20 ounce) can pineapple slices in natural juice, drained
DIRECTIONS:
1. In large re-sealable plastic bag, pour 1 cup Lawry's® Baja Chipotle Marinade With Lime Juice over chicken; turn to coat. Close bag and marinate in refrigerator 30 minutes.
2. Remove chicken from Marinade; discarding Marinade. Grill or broil chicken over medium hot coals, turning once and brushing often with remaining Marinade, 10 minutes per side, or until chicken is thoroughly cooked. About 15 minutes before chicken is done, place pineapple slices in a grilling basket, baste with chicken marinade and place to the side over cooler coals. Turn once and brush with more marinade.Garnish, if desired, with sliced green onions.
THAI-STYLE BBQ CHICKEN
INGREDIENTS:
* 1 cup soy sauce
* 1/3 cup fresh lime juice
* 1 cup water
* 1/3 cup sugar
* 4 cloves garlic, peeled and minced
* 1T. Basil
* 2t. Cilantro
* 1T. Mint
* 1 small, fresh Habanero chili cut lengthwise, seeded
* salt and pepper to taste
* 4 skinless, boneless chicken breast halves
DIRECTIONS:
1. In a large bowl, mix all the ingredients except the chicken. Place chicken in the bowl. Cover, and marinate in the refrigerator 8 hours, or overnight. Turn chicken once while marinating.
2. Lightly oil grate of your grill.
3. Drain chicken and pat dry. Place chicken on the prepared grill over hot coals, and cook 10 to 15 minutes per side, until no longer pink and juices run clear. Discard remaining marinade.
BBQ TATERS
INGREDIENTS:
* 10 potatoes, peeled and halved
* ½ cup vegetable oil
* 2 tablespoons salt
* 2 tsp. Paprika
* 2 tsp. Chili Powder
* ½ tsp. White Pepper
DIRECTIONS:
1. Preheat grill for high heat. ( Briquets or gas )
2. Mix dry spices together in a shallow bowl or pie pan.
3. Place potatoes in a large saucepan with enough lightly salted water to cover. Bring to a boil. Cook 15 minutes, or until tender but firm.
4. Drain potatoes, and pat dry. Coat thoroughly with vegetable oil and dredge in seasoned salt.
5. Place potatoes on the preheated grill. Cook approximately 20 minutes, turning periodically with a spatula.
GRILLED BANANA S’MORES
INGREDIENTS:
* 6 large bananas, unpeeled, stems removed
* 2 cups semisweet chocolate chips
* 1 (10.5 ounce) package miniature marshmallows
* 6 graham crackers, crushed finely
DIRECTIONS:
1. Preheat the grill for high heat. ( Briquets of gas )
2. Spray 6 sheets of aluminum foil, each sheet large enough to wrap one banana, with cooking spray.
3. Slice the peel of the banana from stem to bottom, while slicing the banana inside lengthwise. ( The bananas can be cut into rounds instead if you like-while still in the peel-for easier handling later.)
4. Carefully open the banana just wide enough to place the chocolate chips and marshmallows inside the peel with the banana. Stuff with as much of the chocolate chips and marsh-mallows as desired. Top with crushed graham cracker crumbs.
5. Wrap the bananas with the aluminum foil and place on the grill or directly in the coals of a fire. Leave in long enough to melt the chips and the marshmallows, about 5 minutes. Unwrap bananas, open the peels wide, and eat with a spoon.